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Colombia El Paraiso (Natural Gesha)

Colombia El Paraiso (Natural Gesha)

from 33.95

We taste: concord grape, honeydew melon, hibiscus

Farm: Finca El Paraíso owned by Jose Ignacio Gomez Lopez
Region: Nariño
Processing Method: Natural
Elevation: 1,900 msl
Variety: Gesha

We don’t always buy Gesha, but when we do, it’s probably because we fell in love. Typically, the Gesha coffee plant produces coffees that are very delicate, usually very floral, and often times more tea-like than coffee-like. Gesha plants are also among the most fussy types of coffee plants to cultivate, falling prey to pest and disease as well as being lower yielding plants overall. So with all the labor involved in getting this coffee to exist in the first place, it’s pretty rare that a farmer would then take the risk of processing it naturally instead of using a traditional washed process. But Jose Ignacio Gomez enjoys experimenting and taking risks. Tasty, tasty, risks.

Jose Ignacio Gomez grew up in a coffee producing family. Over the years, he’s developed a good palate and an eye for good coffee. He grows coffee on 6.5 hectares alongside oranges, lemons, and avocados. During the harvest, he, his family, and team of trained harvesters hand-pick the ripest red coffee cherries and process the harvest in their own micro wet mill on their farm.

Several years ago, Jose Ignacio built a custom solar dryer on the farm near the wet mill. Three tiers of raised drying beds are arranged under the plastic roof, which allows light to enter and the farm’s crosswinds to control the temperature by passing through the open ends of the dryer. Jose oriented the dryer precisely to use the crosswinds for this temperature control purpose. When coffee is first harvested, in the case of naturally processed coffees, it is placed on the lowest bed. As it dries, it is moved to the top tier, where it remains until it reaches the desired humidity and is ready to be transferred to the bodega storage area for a period of rest prior to export known as reposo, when all the flavors that will be perceived in the cup stabilize.

Jose is always looking to experiment and improve production, so he was eager to try planting Gesha trees on his property, as several of his colleagues have done. Nestled among the other varietals, Paraiso’s Gesha trees are part of the farm’s greater ecosystem and part of Jose’s ongoing trials to measure the success of different kinds of coffee, both in terms of agronomic performance (yield, pest, and plague resistance) and in terms of consumer appeal, both in variety and process.

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